Penyet Ikan Lele & Mujair with Terasi Sambal
Ingredients
-
For the Fish:
- 3 smoked catfish (lele)
- 2 smoked tilapia (mujair)
-
For the Sambal:
- 5 shallots
- 5 cloves of garlic
- 5 curly red chilies
- 1 teaspoon shrimp paste (terasi) — feel free to add a little extra
- A pinch of salt
- 1 small tomato
-
For Garnish:
- A handful of basil leaves (kemangi)
Instructions
-
Prepare the Fish:
Begin by thoroughly washing the smoked catfish and tilapia under running water to remove any excess smoke flavor. After washing, heat oil in a pan and fry the fish until they are crispy and golden brown, ensuring the skin is perfectly crunchy. -
Make the Sambal:
Clean all sambal ingredients, including shallots, garlic, and chilies. In the same pan, add the shallots, garlic, and curly red chilies, and sauté them until they are fragrant and just cooked through, being careful not to overcook them to preserve their freshness. -
Blend the Sambal:
Transfer the sautéed ingredients to a mortar and pestle (cobek). Add the shrimp paste and a pinch of salt, then pound the mixture until it reaches a smooth and cohesive consistency. Incorporate the small tomato, continuing to grind until well blended. Finally, add the basil leaves and gently crush them in to release their aromatic oils, mixing them into the sambal. -
Assemble the Dish:
Place the fried fish on top of the sambal mixture in the mortar, gently pressing down to “penyet” (smash) the fish into the sambal. This step infuses the flavors beautifully, creating a deliciously savory dish. -
Serve:
You can optionally add more chilies to taste, depending on your heat preference. This dish pairs wonderfully with a side of vegetable soup (sayur asem) for a complete meal. Enjoy the vibrant flavors and textures of this delightful combination!
Enjoyment Note
This recipe not only showcases the rich taste of smoked fish but also the bold flavors of the sambal terasi, making it a fantastic choice for a satisfying meal. Thanks to Cookpad for inspiring this culinary delight!